The Caterer

Apricot sorbet with strawberry and kiwi fruit vinaigrette

11 September 2006
Apricot sorbet with strawberry and kiwi fruit vinaigrette


(serves four)

For the sorbet
15 dried apricots
Juice of 1 lemon

For the vinaigrette
4 finely diced strawberries
1 kiwi fruit
6tbs white wine
2tbs white wine vinegar
2tbs maple syrup


To prepare the sorbet boil dried apricots in water until soft - takes approximately 15 minutes. Liquidise add the juice of 1 lemon and continue liquidising until smooth. Taste as you may need more lemon juice. The consistency should be like cold olive oil. Adjust by adding a little cold water.

Churn in a sorbetière for 20 minutes.

Serve in a honey tuile basket in a pool of sweet vinaigrette.

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